Flocculating yeast - Doemens

Doemens 

Yeast Bank and 

Microorganism Collection

Apart from the raw materials quality the yeast strain significantly affects the 

quality and the character of the final beer. Especially microbiological purity, 

consistent yeast quality and yeast vitality are essential parameters for quality 

management. 

Whether for micro breweries or larger industrial breweries – with our long 

lasting experience in the field of pure culture yeast strains and yeast 

management we will assist you in finding the right yeast strain for especially 

your beer. 

The Doemens collection of microorganisms comprises pure-cultures of more 

than 90 yeast varieties and further culture organisms such as lactic acid 

bacteria for biological acidification. We are also glad to offer you a storage 

possibility for your strain as a “Backup” and supply you with freshly grown 

cultures of your yeast in regular intervals. 

Our customers may chose from following varieties of pure-culture strains: 

Bottom fermenting Flocculating yeast, Non-flocculating yeast, 

yeasts 

Pressure fermentation yeast 

Top fermenting Wheat beer yeast, Pressure fermentation yeast, 

yeasts 

Kölsch yeast, Ale and Stout yeast 

Lactic acid bacteria Lactobacillus delbrückii, Lactobacillus 

cultures 

amylovorus, more cultures upon request 

More strain cultures Upon request 

Price list: 

Pure culture from a pure 

strain 

460,00 € 

Yeast on cotton pad 

65,00 € + 11,00 € packaging + 

transport 

Slant agar culture 

78,00 € + 11,00 € packaging + 

transport 

Liquid culture (500ml) 

95,00 € + 14,00 € packaging + 

transport 

Bacteria culture 80,00 € + packaging+ transport 

All prices plus sales tax and shipping expenses. 

The shipment of the cultures will be approx. 2 weeks after the order receipt as 

every culture is freshly propagated. Furthermore prior to sending the yeast is 

checked to ensure that there is no contamination in the pure culture.

Doemens Dry Yeasts 

Dry yeast is a good alternative for smaller breweries which do 

not have their own yeast propagation or for breweries that do 

not produce regularly. Ordering dry yeast is a good possibility 

to obtain yeast in a ready-to-use format, in a consistent quality 

and with good storage abilities. 

Some strains of the Doemens Yeast strain Collection are now available in 500 g 

aluminium packs. 

Strain 308 (bottom fermenting yeast) 

Strain 308 is a bottom fermenting flocculating yeast with good sedimentation 

properties and a high attenuation degree. With it´s good fermentation properties 

and the well balanced aroma spectrum it is a popular and frequently used strain. 

During fermentation strain 308 produces SO2 at high levels leading to a good 

flavour stability and a decreased beer aging. 

Wheat beer yeast Strain 433 

The Doemens dried wheat beer yeast is a top fermenting yeast for the 

production of typical traditional Bavarian-style wheat beers with a well balanced 

fruity flavour. 

Nottingham Ale 

Quick start to fermentation in doing so the yeast reaches high attenuation rates. 

The aroma is slightly estery. 

BRY-97 American West Coast Yeast 

BRY-97 American West Coast Yeast is a flocculent strain. The aroma is slightly 

estery, almost neutral. 

Belle Saison Yeast 

Low flocculation rate. During fermentation, cooling is not normally used, allowing 

temperature of fermentation to increase. Aroma is fruity, spicy and peppery due 

to ester and phenol production. 

CBC-1 Cask And Bottle Conditioned Beer Yeast 

CBC-1 has been especially selected for it's refermentation properties and is 

recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 

12-14% ABV due to its high resistance to alcohol and pressure; it does not 

produce flavors therefore conserving the original character of the beer. 

CBC-1 can also be used for primary fermentation and is especially suitable for 

Champagne-like beers and fruit beers. 

Prices 

Aluminium packs dried yeast 433, 60,00 € 

Nottingham Ale, Bry-97 Ale and Belle 

Saison (500g) 

Aluminium packs dried yeast 308 90,00 € 

(500g) 

All prices plus applicable legal VAT and shipping. 

The delivery time is approx. 3 days after receipt of the order. 

For questions on the yeast bank or orders please contact: 

Thomas Huber or Dr. Andreas Brandl 

Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805 - 35 

Fax: +49 (0) 89 / 85 805 - 39 

E-Mail: hefebank@doemens.org 

14.03.2013 page 2

Doemens List of Strains 

Dry yeast 

Stamm Hefetyp 

308 Bottom fermenting flocculating yeast 

433 Top fermenting flocculating yeast 

Flocculating yeast (bottom 

fermenting) 

Strain Yeast typ Slantagar 

0,5 l Liquid 

culture 

301 Flocculating yeast Yes Yes 














342 Bottom fermenting yeast for Lager Yes Yes 







363 Bottom fermenting yeast for Lager Yes Yes 




W 547 Flocculating yeast Yes Yes 



(marked yeast are frequently requested yeasts) 

14.03.2013 page 3

Non-flocculating yeast 

(bottom fermenting) 


0,5 l Liquid 

culture 

310 Non-flocculating yeast Yes Yes 



W 521 Non-flocculating yeast Yes Yes 


Pressure fermentation yeast 

(bottom fermenting) 

Strain Yeast typ 

0,5 l Liquid 

Slantagar 

culture 

360 Pressure fermentation yeast Yes Yes 

DGH Pressure fermentation yeast Yes Yes 


14.03.2013 page 4

Wheat beer yeast (bavarian style) 


0,5 l Liquid 

culture 

432 Wheat beer yeast Yes Yes 

433 Flocculating wheat beer yeast Yes Yes 

















Kölsch yeast 


0,5 l Liquid 

culture 

411 Top fermenting yeast for Kölsch 

und Altbier 

Yes Yes 

403 Kölsch yeast Yes Yes 




und Altbier 

Yes Yes 



14.03.2013 page 5

Top fermenting yeast 


0,5 l Liquid 

culture 

494 Trappist yeast Yes Yes 

495 Belgian Witbier yeast Yes Yes 

496 Lambic yeast Yes Yes 

497 Lambic yeast Yes Yes 

O-57 Top fermenting yeast Yes Yes 

H 04 Top fermenting yeast Yes Yes 

W 557 Top fermenting yeast Yes Yes 

W 572 Top fermenting yeast Yes Yes 

Top fermenting yeast for pressure 

fermentation 


DGH-o Top fermenting yeast for pressure 

fermentation 

Altbier yeast 



und Altbier 

0,5 l Liquid 

culture 

Yes Yes 

0,5 l Liquid 

culture 

Yes Yes 

449 Altbier yeast Yes Yes 




und Altbier 

Yes Yes 




14.03.2013 page 6

Ale and Stout yeast 


0,5 l Liquid 

culture 

406 Ale yeast Yes Yes 


473 Top fermenting yeast for Ale and 

Stout 


Stout 


Stout 


Stout 

Yes Yes 

Yes Yes 

Yes Yes 

Yes Yes 


For questions on the yeast bank or orders please contact: 


Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805 

- 35 

Fax: +49 (0) 89 / 85 805 - 39 


Doemens Academy GmbH 

Yeast Bank 

Stefanusstrasse 8 

82166 Gräfelfing / München 

14.03.2013 page 7

Brief description of widely 

used yeast strains 

Bottom fermenting yeast strains 

Non-flocculating yeast 

Strain 310 

Beers produced with Strain 310 are well balanced and the 

yeast reaches high attenuation levels. The produced 

fermentation by-products give the beers a soft and smooth 

character. This yeast is perfect for the production of beers with 

a high attenuation degree (light beers). Preferably low 

fermentation temperatures should be applied. 

Flocculating yeast 

Strain 301 

This yeast strain produces a balance flavour profile with the 

typical sulfite-yeasty note of Bavarian “Helles”. 

Strain 308 

Due to it´s well balanced flavour profile and the perfect 

fermentation properties this strain is ideal for the production of 

bottom fermented beers. The high SO2 production compared 

to other strains has positive effects to the flavour stability of 

the produced beers. Thus it is perfectly suited for “Pilsener” 

beers. 

Strain 375 

Strain 375 is the most frequently used bottom fermenting 

yeast strain in Germany. It gives a balanced flavour in 

combination with good fermentation properties. Other yeast 

collections distribute it under a differing strain number. 

The technological properties are very similar to strain 308 

however it has a lower SO2 production. 

14.03.2013 page 8

Strain 316 

Due to it´s flavour profile this bottom-fermenting flocculent 

Strain is perfect for the production of smoked beers. 

Strain 329 

The flavour properties of strain 329 are similar to strain 375. 

However its flocculation is weaker compared to strain 375 

Strain 320 

This strain is perfectly suited for lower and moderate 

fermentation temperatures. The flavour profile of the beers is 

similar to beers produced with strain 308. Concerning the soft 

character of the produced beers this strain is very good for the 

production of the beer type “Munich Dark”. 

Strain 352 

Strain 352 can be compared to strain 308. The yeast is suited 

for full-bodied beers and shows good clarifying properties. 

Strain 360 

This Strain has a fast yeast growth, good pH-drop and 

reaches high attenuation levels. The beers produced with the 

strain show a good balanced flavour profile. 

14.03.2013 page 9

Bavarian wheat beer yeast 

Stamm 439 

The strain 439 produces a balanced clove and banana flavour, 

with a hint of other fruit notes. The aroma intensity of this 

strain is located between the strains 476 and 479. 

Strain 476 

The strain 476 produces a balanced flavour profile with notes 

of clove and banana. The produced beers show the balanced 

and typical aromatic taste of Bavarian wheat beers. Due to it´s 

good fermentation properties (high yeast growth and 

fermentation) these strain is the most frequently used bavarian 

wheat beer strain. Other yeast collections provide it under a 

different name. 

Strain 479 

This is a breed of strain 476. It has similar fermentation 

properties with a higher ester production which pronounces 

the fruity flavour of the beer (banana flavour). 

Kölsch yeast 

Strain 462 

This strain gives the beer a typical fruity Kölsch character. Due 

to its good alcohol tolerance alcohol value till 16 ABV are 

possible. 

Strain 484 

This strain produces the typical, light fruity Kölsch flavour. The 

strain showes a high fermentation speed in combination with 

very good attenuation degrees. 

Alt yeast 

Strain 461 

This typical Alt beer Strain produces beers with slightly fruity 

top fermenting character. 

14.03.2013 page 10

Special 

Top-fermenting 

Yeast Strains 

Lower Rhine Ale Yeast: 

This strain produces less ester flavour. By variation of the fermentation 

temperature the flavour spectrum of the beer can be influenced. 

Cold fermentation temperature lead to lager beer character 

including SO2 . 

Higher fermentation temperature can cause more fruity beers. 

Because of the non-flocculent character of yeast the beer matures 

rapidly as well at cold temperatures. 

Fermentation temperatures: 13-20°C 

Alcohol tolerance: high/ circa 11Vol% possible 

Beer styles: Alt-beer, Kölsch, Berliner Weisse, American wheat or rye 

Beer, Bière de Garde 

Kölsch Yeast: 

This is a yeast strain for the production of Kölsch or beers with Kölschlike 

character. The Kölsch Yeast produces tender fruity and wine like 

flavours. The fruit flavours get stronger with higher fermentations 

temperatures. Also at lower temperatures this strain ferments well and 

causes lager beer like flavours. 


Alcohol tolerance: circa 10 Vol% possible 

Beer styles: Kölsch, Alt, Berliner Weisse, American wheat or rye Beer, 

Bière de Garde, spice and herb beers 

European Ale Yeast: 

Beers produced with this strain show a tender fruity character with low 

ester amount. 



Beer styles: Alt-beer, baltic Porter, Southern English Brown Ale, Sweet 

Stout 

14.03.2013 page 11

British Ale Yeast: 

The produced beers show a dry, crisp, slightly sour and balanced 

character with fruity note. The neutral character of the beer allows malt 

and hop flavours to dominate. 


Alcohol tolerance: high/ circa 11 Vol% possible 

Beer styles: Blond Ale, English Barleywine, different Scottish beer 

styles 

English Ale Yeast: 

This yeast originates from a traditional London brewery with strong malt 

and hop flavours in beer. The produced beers get a smooth, fruity, 

lightly sweet and balanced character. 



Beer styles: American Amber Ale, English Barleywine and IPA, 

Scottish beer styles, Bitter, Sweet Stout 

South English Ale Yeast: 

The beer produced with this strain show a crisp, slightly fruity and 

minerally character with a dry finish. Mostly this yeast is used for beers 

with high extract and high attenuations limits. Could be used for High 

Gravity brewing. 



Beer styles: Ale, Stout, Porter, English Barleywine, Russian Imperial 

Stout 

14.03.2013 page 12

Hampshire Ale Yeast: 

The Hampshire Ale yeast has a unique fermentation and leads to 

fruity estery beers with a complex malt note. The clearing is due to the 

high flocculation very good. Diacetyl reduction is finished after 

fermentation. 



Beer styles: American IPA und Stout, Fruit Beer, Mild, Southern 

English Brown 

Reading Ale Yeast: 

The produced beers get a rich and complex profile and show slight 

malty character with a fine fruit and ester notes. Perfect yeast for the 

production of classic British Bitter. 



Beer styles: All English Bitters, Porter, Stout as well as Alt beer 

Wales Ale Yeast: 

The beers produced with this yeast show the typical character of 

British and Canadian Ales. Good flocculation. 



Beer styles: English Barleywine and IPA, Irish Red Ale, Northern 

English Brown Ale, Bitter, Stout, Porter 

York Ale Yeast: 

This strain produces ales with a full malt flavour and character, but 

finishes dry with moderate nutty and stone-fruit esters. . 



Beer styles English IPA, Oatmeal Stout, Southern English 

Brown, all Bitter Types, Sweet Stout 

14.03.2013 page 13

Irish Ale Yeast: 

This yeast is able to ferment wort with a high roast malt amount. 

Lower fermentation temperatures lead to dry and crisp beers. 

Higher fermentation temperatures lead to complex beers with a 

strong fruit note. 

Temperatures above 18 °C cause a strong ester production. The 

flocculation of this strain is low to moderate. 



Beer styles: Typical Irish and Scottish beer styles, Imperial IPA, 

American Barleywine 

Scottish Ale Yeast: 

The beers produced with this strain show the character of typical 

Scottish Ales. The ester production is higher at higher fermentation 

temperatures. 



Beer styles: Typical Scottish Ales, Baltic Porter, Imperial IPA, Old 

Ale, smoked beer, Russian Imperial Stout 

American Ale Yeast: 

This yeast strain produces clear and fresh beers with a low fruit note 

and a mild ester amount. At lower fermentation temperatures between 

15 -19°C the yeast strain produces a light citrus flavour. Because of its 

behavior the strain is versatile used for beer styles with strong malt 

and hop character. The yeast has a weak flocculation which increases 

with the increase of dark malt. 



Beer styles Typical American Ale and Stout, Indian Pale Ale, 

American Barleywine, various beer styles with spices. 

14.03.2013 page 14

Belgian Monastry Ale Yeast: 

This top fermenting Belgian yeast produces estery beer with a great 

complexity. Due to its high alcohol tolerance the yeast could be used for 

High-Gravity brewing. 



Beer styles: Belgian Dubbel, Tripel, special beer, dark strong beer, 

Christmas and winter special spice beer, Belgian Witbier 

Belgian Strong Beer Ale Yeast: 

This yeast produces a robust flavour profile with fruity nose and palate 

and a dry, slightly tart finish. Due to its high alcohol tolerance the yeast is 

commonly used for Belgian strong beer. CO2 production after filling and at 

cold storage temperature is possible. 


Alcohol tolerance: circa 12-13 Vol% possible 

Beer styles: Belgian Tripel, special beer, blond Ales, Bière de Garde, 

Christmas and winter special spice beer 

Flemish Monastry Ale Yeast: 

This strong beer yeast produces slightly fruity and dry beers with low ester 

note. 



Beer styles: Belgian special beer and dark as well blond strong beer, 

Belgian Paleale, Bière de Garde, Russian Imperial Stout, strong Scottish 

Ale, American Barleywine 

Belgian Fruit Beer Yeast: 

This yeast strain is perfect for the production of Belgian Fruit Beer , 

Belgian Witbier and Grand cru. The produced beers show a phenolic, 

estery character with a fruit note on the top. 



Beer styles: Belgian special beer and Witbiere 

14.03.2013 page 15

Walloon Ale Yeast: 

A typical Belgian beer yeast with mild fruit flavours, complex spice 

notes and phenolic flavours. The phenol production increases with 

higher fermentation temperatures. 



Beer styles: Belgian Dubbel, Tripel, special beers and strong beers 

Brabantian Saison Ale: 

Typical Belgian farmhouse ale yeast with spicy and complex flavour 

profile. Produced beers show a strong tart and dry palate with chewing 

gum flavours and a mild fruit note. The fermentation starts rapidly and 

vigorous. If the fermentation sticks give time and warmer temperatures 

and it will start again. 

Fermentation temperatures: 21-35 °C 


Beer style: Saison 

Antwerper Ale Yeast: 

The produced beers show the typical well balanced rounded flavour of 

beers in the region around Antwerpen in the east Flanderns. 



Beer style: Belgian Dubbel, Tripel, special beer, strong beer, Belgian 

Pale Ale, Flemish Brown Beer. 

14.03.2013 page 16

Belgian Tripel and Dubbel Yeast: 

This strain produces beers with spicy phenolic character and lower 

ester amount. Like the Trappist Strong Ale strain this strain reduces 

phenols during maturation. Sometimes this yeast is used in a mixture 

with lactic acid bacteria. 



Beer styles: Belgian Dubbel, Tripel, spice beers, Witbiere 

Trappist Strong Beer Yeast: 

The produced beers show a intensive ester and phenol flavour with 

complex fruitiness. This strain produces compared to other Trappist 

yeast strains a lower amount of banana and chewing gum flavour. The 

phenol and ester production depends highly on the fermentation 

temperature. This strain tends to reduce the phenol amount during 

maturation and storage. 



Beer style: Belgian Dubbel, Tripel, special beer, strong beer, 

Trappist, Bière da Garde 

Biére de Garde Yeast: 

This strain has a high alcohol tolerance and produces complex and 

good balanced Belgian Abbey beers. Banana- and Fruit-Esters on top 

of a mild phenolic Profile with a tart hint. 



Beer style: Belgian Dubbel, Tripel, special beer, golden strong beer, 

Bière da Garde, Witbier 

14.03.2013 page 17

Brettanomyces bruxellensis: 

This Non-Saccharomyces yeast strain is in Belgium commonly used in 

mixtures with Saccharomyces strains and lactic acid bacteria for the 

production of Lambic and Geuze. Classic Porter are produced with 

this strain in England. Brettanomyces bruxellensis ferments best in 

worts with lower pH after the start of primary fermantation. The beer 

produced with Brettanomyces bruxellensis needs a maturation period 

of 3-6 month to develop the fully flavour profile. 



Beer styles: Lambic, Fruit Lambic, Geuze, Flanders Red Ale 

Brettanomyces clausenii: 

This Non-Saccharomyces yeast strain is in Belgium commonly used in 

mixtures with Saccharomyces strains and lactic acid bacteria for the 

production of Lambic and Geuze. Classic Porter are produced with 

this strain in England. Compared to Brettanomyces bruxellensis beers 

the beers produced with Brettanomyces clausenii show a smother 

character with fine notes of tropical fruits and pineapple. 



Beer styles: Lambic, Fruit Lambic, Geuze, Flanders Red Ale 

Queries and orders: 


Tel.: +49 (0)89 / 85 805 – 23 Tel.: +49 (0)89 / 85 805 - 35 

Fax: +49 (0) 89 / 85 805 - 39 


Doemens Academy GmbH 

Hefebank 

Stefanusstrasse 8 

82166 Gräfelfing / München 

14.03.2013 page 18

Flocculating yeast - Doemens

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